Marathon Bagel Company, LLC
11090 Overseas Highway, Marathon, FL 33050 · Permanent Food Service · License 5428312
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 31 complaint inspection2 high priority (fixed by the Oct 9 follow-up), 1 intermediate, 2 basic-11
- Extension granted on Sep 30, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- 2nd follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitSep 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 32, Restrooms: A minimum of one bathroom facility is not available for public use.
At callback Inspection there is a sign posted behind the counter about the buried bathroom access but it is not a conspicuous sign as required by approved plans .
More time given
- First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Code 08, Food protection and cross-contamination: Raw chicken stored over/not properly separated from ready-to-eat food, bread
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Code 32, Restrooms: A minimum of one bathroom facility is not available for public use.
As per approved, plans the bathroom located in the back of the restaurant to not be accessed through the food service area and must be accessed by the back door. As per provisions 1) PROVIDE A DIRECTIONAL SIGN IN A CONSPICUOUS LOCATION THAT DESIGNATES THE CUSTOMER BATHROOM ACCESS AND LOCATION. 2) CUSTOMERS MAY NOT ENTER ANY PART OF THE FOOD PREPARATION/COOKING, FOOD STORAGE OR DISHWASHING AREAS TO ACCESS THE BATHROOM. PROVIDE AN EFFECTIVE BARRIER TO PREVENT CUSTOMERS FROM ENTERING THESE AREAS. 3) WALK-IN COOLER(S) MUST BE KEPT LOCKED AT ALL TIMES EXCEPT WHEN EMPLOYEE ACCESS IS REQUIRED. 4) HANDWASH SINKS MUST BE EASILY ACCESSIBLE AT ALL TIMES AND MAY NOT BE BLOCKED BY STORAGE RACKS OR TABLES.
Earlier inspections 1
A90Routine inspection4 violations, 1 high priority No follow-up needed
- First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Squeeze bottles of butter for cooking on flat top @80°F. DiscussedTPHC, HOT HOLDING OR COLD HOLDING . for now butter will be reheated on flat top . Butter less than 4 hours out of temperature.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
The handwashing sink in the kitchen has limited access due to the ice tea machine and prep sink in the way
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic1
Code 08, Food protection and cross-contamination: Plastic bottles of water stored on floor.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.